Bertolli Meatballs

Cooking time 30 mins + preparation, Serves 4

Ingredients:

• Extra-lean minced beef, 225g (8oz)
• Extra-lean minced pork, 225g (8oz)
• White breadcrumbs, 75g (3oz)
• Dried oregano, 2 tbsp
• Chopped red chilli, 1
• Fennel seeds, 1 pinch
• Chopped rosemary, 1 tbsp
• Chopped flat-leaf parsley, 1 tbsp
• Egg yolk, 1
• ½ lemon, juiced
• Bertolli Extra Virgin Olive Oil, 1 tbsp
• Bertolli Original Pasta Sauce, 1x450g pouch
• ½ ciabatta loaf, thinly sliced and toasted
• low-fat mozzerella, broken up
• Parmesan cheese, 20g (3/4oz), grated

1. Preheat the oven to 200 degrees (Gas mark 6)
2. Place the meat, breadcrumbs, dried oregano, chilli, fennel seeds, rosemary, parsley and egg yolk in a bowl. Add the lemon juice and season with black pepper. Mix well and roll into balls.
3. Heat a thick-bottomed casserole dish on the stove, add a little olive oil, then fry the meatballs until brown all over.
4. Add the sauce and bring to the boil, then lay the ciabatta croutes on top and sprinkle with the cheeses.
5. Drizzle with the remaining olive oil and bake for 20 mins, or until the cheese is golden brown.
6. Serve with cooked pasta and a green salad

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